This fresh Lumpia is one of my favorite vegetable roll, the other one being Lumpia Ubod (Heart of Palm). This lumpia is mostly vegetable with a little bit of pork and/or shrimps. You can put almost any vegetable you prefer in it, you're the cook, why not? I'm sure there are many variations of this dish just like any other Philippine dish. Mine came from my mom, of course. For the wrapper, I use a regular crepe batter and make it with my crepe maker. If you don't have a crepe maker, you can use a non-stick pan to make it. In the Philippines, some people use the regular Lumpia wrapper sold in the wet market.

Heat oil and pre-cook the sliced potatoes, set aside. Saute garlic and onions until limp. Add pork and saute until cooked. Add shrimps and season with salt and pepper or fish sauce. Add 1/4 cup chicken broth and the rest of the vegetables except the cooked potatoes. Saute until the vegetables are done but not over-cooked. Drain and let cool down.

Whisk the eggs, sugar and water. Add the cornstarch and whisk until well blended. Heat the non-stick pan and brush with a small amount of oil. Depending on the size of the crepe you want to make, pour the right amount on the heated pan. Tip the pan to spread the batter thinly. When the edges begin to separate from the pan, the crepe is done. Repeat until all the batter is used.

Mix all ingredients except the diluted cornstarch. Cook until it boils, lower heat. Add the cornstarch mixture and mix. Cook until thickened. Add peanuts and garlic in the sauce or if you prefer, sprinkle these on top of the wrapped lumpia and sauce when ready to serve.

To serve:Use one crepe and place a piece of lettuce on one side. Add the right amount of filling on top of the lettuce. Fold the bottom part over and then fold the sides of the crepe. Secure with a toothpick.